Wednesday, August 12, 2009

Carrot Tomato Soup with Croutons

Here’s a simple recipe that can be whipped up by anyone. It can be given as a baby’s first foods and can be relished by an adult as well. I love croutons in my soup. What about you?Ingredients-2 carrots
2 tomatoes
fresh coriander
½ tsp jeera/cumin powder
salt to taste
pepper powder
water to cook

For Croutons-½ cup bread cubes.
1tsp salted butterPreparation-

Skin and wash the carrots. Cut into cubes.

Wash the tomatoes and pierce holes in them with a fork.

Put the carrots and tomatoes in a microwave bowl with water to cook. Microwave at full power for 4 minutes. Alternatively you can pressure cook the vegetables.

Cool the vegetables enough to handle and blanche (peel the skin off) the tomatoes.

Puree the vegetables using the vegetable stock( the water used to cook them).

When done, add the coriander leaves into the blender and run.

Remove from blender into a microwave bowl, add the jeera powder, salt and pepper, mix well and microwave for 1 minute 30 seconds. You have pipping hot soup! Alternatively you can heat it on the fire till its hot enough to serve.

For the croutons take some bread, left-over bread (crusts and corners) will do, and cube them.

Add 1tsp salted butter, stir and microwave for a minute. Alternatively sautee lightly in a pan.

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